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Ants On A Shrimp

In a quest to challenge his own greatest achievements and refresh the identity of his world-renowned restaurant, chef René Redzepi relocates his Copenhagen-based Noma to Tokyo for a 6-week serving session, where cultures collide and culinary creativity climbs masterful mountains.

Director: Maurice Dekkers
Year: 2016
Time: 88 min

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Share ANTS ON A SHRIMP with both the foodies and non-foodies in your life. Expand the screening, if you dare, to include some adventurous insect snacks, with this article providing plenty of creepy-crawly tips.

Learnabout New Nordic Cuisine, the culinary philosophy to which Redzepi and many other chefs ascribe. Cook It Raw, a community and annual gathering of culinary experts inspired by Noma, “not only encourages innovation on the plate, but addresses environmental, social, and cultural issues as well.”

Read one of the books penned by Redzepi, including the cookbook Noma: Time and Place in Nordic Cuisine or René Redzepi: A Work in Progress.

Expand on your knowledge of René Redzepi and his culinary philosophy by watching the documentary NOMA: MY PERFECT STORM from 2015, described by one film critic as “a foodie’s valentine.”

Related Articles and Resources

Live Shrimp Covered in Ants, Anyone? Noma’s Japanese Restaurant Serves Up a Rare Treat

René Redzepi on His Latest Pop-Up and Why It Might Be His Last

Noma’s René Redzepi might be one of the very best chefs in the world right now, but that’s not quite enough to keep the Dane happy. Ever the innovator, Redzepi seems to be on a constant quest for inspiration and new challenges in an effort to continue to grow as a chef.

Jiro Ono of JIRO DREAMS OF SUSHI in His Last Interview With René Redzepi of Copenhagen’s Noma

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In the past decade especially, many food writers have found it convenient to write about the best restaurants in the world, and to focus on their most defining characteristics, perhaps to comprehend something about an elite, if relatively foreign culture. Qualitative comparisons equally fascinate both journalists and their readers; we must seek to understand why one restaurant is “better” than another.

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